Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation (2015)
- Authors:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodres.2015.07.009
- Subjects: CAMU-CAMU; STAPHYLOCOCCUS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 77, p. 194-203, 2015
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
FUJITA, Alice et al. Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation. Food Research International, v. 77, p. 194-203, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.07.009. Acesso em: 10 maio 2024. -
APA
Fujita, A., Sarkar, D., Wu, S., Kennelly, E., Shetty, K., & Genovese, M. I. (2015). Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation. Food Research International, 77, 194-203. doi:10.1016/j.foodres.2015.07.009 -
NLM
Fujita A, Sarkar D, Wu S, Kennelly E, Shetty K, Genovese MI. Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation [Internet]. Food Research International. 2015 ; 77 194-203.[citado 2024 maio 10 ] Available from: https://doi.org/10.1016/j.foodres.2015.07.009 -
Vancouver
Fujita A, Sarkar D, Wu S, Kennelly E, Shetty K, Genovese MI. Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation [Internet]. Food Research International. 2015 ; 77 194-203.[citado 2024 maio 10 ] Available from: https://doi.org/10.1016/j.foodres.2015.07.009 - Isoflavonas en soya y productos de soja: efecto del procesamiento
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- Characterization and effect of clarified araçá (Psidium guineenses Sw.) juice on postprandial glycemia in healthy subjects
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Informações sobre o DOI: 10.1016/j.foodres.2015.07.009 (Fonte: oaDOI API)
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